How to make it

  • Marinade the chicken in the coconut milk, soy sauce and lime several hours or overnight. Drain chicken and salt and pepper . Dip chicken in eggs coating well and then in flour mixed with the coconut. Shake off excess. Heat adequate amount of oil in a skillet for proper frying and fry chicken cutlets on medium high heat, turning a few times until golden and done. Do not let coconut breading burn. Drain on absorbent paper. Serve with Asian style noodles and coconut pancakes if desired.

Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Another wonderful recipe - thanks so much!
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    " It was excellent "
    juels ate it and said...
    I like the Asian flavors in the marinade here! Another great recipe, thanks!
    Was this review helpful? Yes Flag

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